Farro “triticum dicoccum”

Farro, also known as “triticum dicoccum,” is a type of ancient grain that is commonly found in the Marche region of Italy. It is a staple in the local cuisine and can be found in various towns and communes such as Urbino, Ancona, and Macerata. Farro can be purchased at local markets, specialty food stores, and even some supermarkets in the region.

One popular way to enjoy farro is in a salad, where it is mixed with fresh vegetables, herbs, and a simple vinaigrette. Another common dish is farro soup, where the grain is cooked with broth, vegetables, and sometimes meat for a hearty and comforting meal.

Farro from the Marche region has been recognized with the PAT (Traditional Agri-food Product) label, which signifies its traditional production methods and ties to the local culture. The specifications for PAT farro include being grown and processed in the Marche region, using traditional methods, and meeting specific quality standards.

Sources:
– www.marcheterradimezzo.it
– www.turismo.marche.it